ShareDEVELOPMENT OF FROZEN EMULSIONS.
Author(s) : KEENEY P. G.
Type of article: Article
Summary
EMULSIONS ARE DEFINED. CONSTITUTION AND OCCURRENCE IN FOODS ARE CONSIDERED. ICE CREAM IS CONSIDERED AS A FROZEN EMULSION. THE PRODUCTS OF THE INDUSTRY ARE DEALT WITH AT LENGTH. THE IMPORTANCE OF MAINTAINING SMALL ICE CRYSTALS IS STRESSED. VARIATION IN FREEZING TEMPERATURE IN STORAGE LEADS TO LARGE ICE CRYSTALS WITH REDUCTION OF TEXTURE, TASTE, AROMA IN THE ICE CREAM. C.R.F.
Details
- Original title: DEVELOPMENT OF FROZEN EMULSIONS.
- Record ID : 1983-1452
- Languages: English
- Source: J. Food Technol. - vol. 36 - n. 11
- Publication date: 1982/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
-
HEAT SHOCK IN ICE CREAM.
- Date : 1989
- Languages : English
- Source: Ice Cream frozen Confect. - vol. 40 - n. 7
View record
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EVALUATION OF TIME-TEMPERATURE RELATED QUALITY ...
- Author(s) : DOLAN K. D., SINGH R. P., WELLS J. H.
- Date : 1985
- Languages : English
- Source: J. Food Process. Preserv. - vol. 9 - n. 4
View record
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SENSORY TEXTURAL PROPERTIES OF STABILIZED ICE C...
- Author(s) : MOORE L. J., SHOEMAKER C. F.
- Date : 1981
- Languages : English
View record
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SENSORY AND SOCIAL INFLUENCES ON ICE CREAM CONS...
- Author(s) : BERRY S. L., BEATTY W. W., KLESGES R. C.
- Date : 1985
- Languages : English
- Source: Appetite - vol. 6 - n. 1
View record
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VALEUR SENSORIELLE DE LA GLACE ET DES CREMES GL...
- Author(s) : LAFFORT P.
- Date : 1979
- Languages : French
- Source: Aliment. Vie - vol. 67 - n. 4
View record